Preparation of mechanically strong and active composite films based on fish myofibrillar proteins: The dual effects of oxidized polyphenol crosslinking and layered double hydroxide reinforcement

Cheng, Zhao; Zhu, Junxiang; Zhang, Chenxue; Wang, Wenfang; Qu, Wenlin; Wang, Wenhua; Li, Wenxiang; Wu, Hao

doi:10.1016/j.foodhyd.2022.107616

Cited by 28 publications

(7 citation statements)

References 52 publications

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“…XRD is a powerful technique used to analyse the crystal structure of solid‐based materials with possible compositions of crystalline, semicrystalline or amorphous states (Zhao et al ., 2022). The XRD patterns of the surimi gels modified with hydrolysed KGM were shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree

Zhu

Wei

Jin

et al. 2022

Int J of Food Sci Tech

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Summary The gel performance of surimi‐based products is indispensable technological attribute responsible for their high popularity. Here, surimi gels with tunable gel properties were successfully fabricated based on the double network theory. Konjac glucomannan (KGM) hydrolysed for various periods (0, 5, 15, 30, 60 and 90 min) was introduced into surimi systems. Corresponding structural characterisations including FTIR, XRD, SDS‐PAGE and grafting degree assessment, were conducted to confirm the presence of double crosslinking reactions. Furthermore, the gel strength, dynamic rheology, thermal stability and in vitro digestibility of the surimi gels were investigated. Red shifts in the amide A band and an increase in relative intensity indicated that hydrogen bonding existed in the complex systems, according to the FTIR spectra. The XRD patterns suggested that the crystalline structures were weakened by interfering with the protein chain arrangement due to the Maillard reaction. In addition, SDS‐PAGE and o‐phthalaldehyde (OPA) assays also confirmed that myofibrillar protein and hydrolysed KGM were partially linked by covalent bonding. The SK‐2 group showed the greatest mechanical strength and lowest digestibility amongst all groups due to its dense hierarchical structure. This work may provide inspiration for the design and development of surimi gels with improved gel properties via microarchitectural modulation.

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Section: Resultsmentioning

confidence: 99%

The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree

Zhu

Wei

Jin

et al. 2022

Int J of Food Sci Tech

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“…The mechanical properties were assessed according to a previous study . An extensometer (INSTRON 5943, USA) was employed for the measurements.…”

Section: Methodsmentioning

confidence: 99%

“…The mechanical properties were assessed according to a previous study. 28 An extensometer (INSTRON 5943, USA) was employed for the measurements. Rectangular strips of approximately 15 × 60 mm from each specimen were allowed to equilibrate at 25 °C and 50% RH for 48 h prior to testing.…”

Section: ■ Introductionmentioning

confidence: 99%

Graphene-Oxide-Infused Marine Biopolymers: Layer-by-Layer Assembled Nanocomposite Packaging for Prolonged Fresh-Cut Apple Preservation

Wang,

Qu,

Zhang

et al. 2024

ACS Sustainable Chem. Eng.

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Considering the ecological and environmental issues caused by petroleum-based plastics for packaging fresh-cut fruits and vegetables (FFVs), there is an urgent need to develop sustainable and ecofriendly active packaging. Therefore, marine-derived biodegradable carboxymethyl chitosan (CMC) and sodium alginate (SA) were used to construct a layer-by-layer assembly system. Then, graphene oxide (GO) was introduced into the SA layer to produce (CMC/SA) n @GO x composite films. The impacts of the GO content (x) and assembly layers (n) were investigated on the internal interactions, microstructure, and packaging properties of the multilayer films. The rise of x and n leads to the increase of the microregion size and interface thickness in the films, and the introduction of GO into the SA layer enhanced its attraction to the CMC layer. With variations in both x and n, the (CMC/SA)19@GO5 film exhibited the greatest mechanical and barrier properties, along with enhanced UV-shielding capacity. Based on the above result, three different (CMC/SA) n @GO x films were selected for fresh-cut apple packaging, with transcriptomics used to investigate preservation mechanisms. The results showed that the (CMC/SA)19@GO5 packaging performed with the best physiological quality due to its high barrier properties, resulting in lower weight loss, reduced browning, and improved hardness. This was attributed to enhanced antioxidant capacity and resistance to wounding stress as well as delayed cell wall degradation and terpenoid biosynthesis, extending the shelf life of fresh-cut apples. In conclusion, this study demonstrated the potential of green packaging based on marine biopolymers for FFV preservation.

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“…1,2 More and more attention has been paid to the development of environmentally friendly packaging materials made from natural biodegradable polymers, such as polysaccharides, 3,4 starches 5,6 and proteins. [7][8][9] Among various natural biopolymers, κ-carrageenan (Carr) extracted from red seaweed has excellent film-forming properties and oxygen barrier properties. 10 It has become one of the most commonly used biodegradable film-forming matrix for food packaging.…”

Section: Introductionmentioning

confidence: 99%

“…In recent years, the serious ‘white pollution’ caused by the non‐degradability of synthetic polymer‐based food packaging films has become a serious environmental issue that need to be solved imminently in the world 1,2 . More and more attention has been paid to the development of environmentally friendly packaging materials made from natural biodegradable polymers, such as polysaccharides, 3,4 starches 5,6 and proteins 7‐9 . Among various natural biopolymers, κ‐carrageenan (Carr) extracted from red seaweed has excellent film‐forming properties and oxygen barrier properties 10 .…”

Section: Introductionmentioning

confidence: 99%

Development of antioxidant and smart NH₃‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix

Liu

Tong

et al. 2023

J Sci Food Agric

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BACKGROUNDActive and smart food packaging based on natural polymers and pH‐sensitive dyes as indicators has attracted widespread attention. In the present study, an antioxidant and amine‐response color indicator film was developed by incorporating bilirubin (BIL) into the κ‐carrageenan (Carr) matrix.RESULTSIt was found that the introduction of BIL had no effect on the crystal/chemical structure, water sensitivity and mechanical performance of the Carr‐based films. However, the barrier properties to light and the thermal stability were significantly improved after the addition BIL. The Carr/BIL composite films exhibited excellent 1,1‐diphenyl‐2‐picryl‐hydrazyl (i.e. DPPH)/2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (i.e. ABTS) free radical scavenging abilities and color responsiveness to different concentrations of ammonia. The application assay reflected that the Carr/BIL0.0075 film was effective in delaying the oxidative deterioration of shrimp during storage and realizing the color response of its freshness through the change of b* value.CONCLUSIONActive and smart packaging films were successfully prepared by incorporating different contents of BIL into the Carr matrix. The present study helps to further encourage the design and development of a multi‐functional packaging material. © 2023 Society of Chemical Industry.

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Preparation of mechanically strong and active composite films based on fish myofibrillar proteins: The dual effects of oxidized polyphenol crosslinking and layered double hydroxide reinforcement

Cited by 28 publications

References 52 publications

The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree

The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree

Graphene-Oxide-Infused Marine Biopolymers: Layer-by-Layer Assembled Nanocomposite Packaging for Prolonged Fresh-Cut Apple Preservation

Development of antioxidant and smart NH₃‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix

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Preparation of mechanically strong and active composite films based on fish myofibrillar proteins: The dual effects of oxidized polyphenol crosslinking and layered double hydroxide reinforcement

Cited by 28 publications

References 52 publications

The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree

The fabrication and characterisation of surimi gel modified by konjac glucomannan with the different hydrolysis degree

Graphene-Oxide-Infused Marine Biopolymers: Layer-by-Layer Assembled Nanocomposite Packaging for Prolonged Fresh-Cut Apple Preservation

Development of antioxidant and smart NH3‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix

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Development of antioxidant and smart NH₃‐sensing packaging film by incorporating bilirubin into κ‐carrageenan matrix